BBQ Chicken Salad
This BBQ chicken salad is a vibrant mix of smoky BBQ chicken, crisp veggies, black beans, cheese, avocado, and crunchy tortilla strips, all tossed in creamy ranch dressing. A quick, satisfying meal that's fresher and better than takeout!
Ingredients
- 3 cups cooked chicken cubed (grilled, baked, or rotisserie)
- 1/2 cup BBQ sauce
- 6 cups romaine lettuce chopped
- 3/4 cup ranch dressing preferably refrigerated
- 1 cup corn canned or thawed from frozen
- 1 15 oz can black beans, rinsed and drained
- 1 cup tomatoes seeded and diced
- 1 cup jicama diced
- 1 cup Monterey Jack cheese shredded
- 1 avocado diced
- 1/2 cup green onions thinly sliced
- 1 1/2 cups tortilla strips
Instructions
- In a large bowl, toss chopped romaine lettuce with 1/2 cup of ranch dressing until evenly coated.
- In a separate bowl, combine cubed chicken with BBQ sauce, making sure the chicken is well coated.
- Arrange the BBQ chicken over the lettuce base.
- Evenly distribute corn, black beans, tomatoes, jicama, shredded cheese, diced avocado, green onions, and tortilla strips over the salad.
- Drizzle the remaining 1/4 cup of ranch dressing over the top.
- Serve immediately and enjoy your fresh, flavorful BBQ chicken salad!
Notes
- For extra flavor, use southwest-flavored tortilla strips if available.
- Rotisserie chicken is a great time-saver for busy days.
- Use fresh or homemade ranch dressing for the best taste.
- If prepping ahead, keep avocado, dressing, and tortilla strips separate until serving.
- Customize with toppings like bacon, lime juice, or swap proteins for variety.